Pepperoni Egg Puff Food

PEPPERONI-EGG PUFF

Steps:

• Heat oven to 400°F. Generously grease bottom and side of 9-inch glass pie plate with shortening or cooking spray. In 2-quart saucepan, heat water and butter to boiling over medium heat. Add Bisquick mix and Italian seasoning all at once; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
• With spoon, beat in 2 of the eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
• In medium bowl, beat remaining 10 eggs with wire whisk or fork until fluffy. Stir in salt.
• In 12-inch skillet, heat oil over medium heat until bubbly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, sprinkle with 1/2 cup of the cheese and all of the pepperoni. Gently lift cooked portions of egg with spatula so that thin, uncooked portion can flow to bottom and turn over gently to cook evenly (avoid constant stirring). Cook until eggs are thickened throughout but still moist.
• Mound eggs into puffy bread bowl. Sprinkle with remaining 1/2 cup cheese. Garnish with bell pepper, tomato and parsley.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
• Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.

PEPPERONI PUFFS

Steps:

• Combine first 5 ingredients until well mixed.
• Add pepperoni, and allow batter to stand for 15 minutes.
• Grease mini muffin pans and fill 3/4 full.
• Bake at 350-degrees for 25-30 minutes, or until golden brown.

PUFF PASTRY PEPPERONI PIZZA ROLL

Steps:

• Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
• Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
• Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
• Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
• Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
• Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
• Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.

PEPPERONI PIZZA PUFFS

Steps:

• Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Cut the dough into 8 equal pieces. Using floured hands if needed, carefully stretch each piece into a thin disk (the shape doesn't have to be perfect) about 5 inches in diameter.
• Transfer the dough balls to the prepared baking sheet and fill each with 1/2 tablespoon mozzarella on one half, leaving a 1-inch border around the edge. Line the cheese with 3 slices pepperoni, and a strip of red pepper. Starting from the smaller border, stretch the dough over the filling, then continue rolling the dough (like you would roll a carpet) to wrap the filling twice. Place on a foil-lined baking sheet, seam-side down. Pinch any holes with your fingers to patch.
• Brush the dough with a very light coating of olive oil. Bake until golden-brown, 15 to 17 minutes, then remove from the oven and let rest for 5 minutes before serving.

PEPPERONI PIZZA PUFFS

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Separate biscuits and flatten each one with your fingers.
• 3. Brush each flattened biscuit with Garlic Parmesan cheese sauce.
• 4. Layer two pepperoni slices (slightly offset) in the center of each biscuit.
• 5. Place a pinch of shredded cheese on top of pepperoni slices.
• 6. Layer two more pepperoni slices (slightly offset) on top of shredded cheese.
• 7. Fold up the edges of the biscuit and pinch to seal.
• 8. Place the biscuits in 2 greased 9X13 baking pans (seam side down).
• 9. Brush the top and sides of each biscuit with beaten egg.
• 10. Sprinkle each biscuit with Parmesan cheese and Italian seasoning.
• 11. Bake for 15 minutes or until golden brown.
• 12. Serve with Marinara or Pizza sauce for dipping.

ITALIAN PEPPERONI-CHEESE PUFFS

Steps:

• Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boiling. Add flour all at once, stirring vigorously.
• Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition.
• Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
• Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in a 450 degree F oven for 15 to 17 minutes or until golden. Transfer to a wire rack. Serve warm.

PEPPERONI PUFFS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Grease a 24-cup mini muffin pan (I used shortning spray)
• 3. In a large bowl, whisk together flour, baking powder, and oregano
• 4. Whisk in milk and egg
• 5. Stir in pepperoni and cheese
• 6. Let stand 10 inutes
• 7. Stir and divide among the baking cups
• 8. Bake 20 - 25 minutes. Until puffed and golden.
• 9. Heat sauce and sprinkle half the basil over the sauce and half over the puffs, if desired.

AMAZING PUFF BALLS

Steps:

• Take out the crescent rolls, and seperate into the individual triangles.
• Flatten each triangle and slice it so that it becomes three small triangles.
• Dice or chop your pepperoni into tiny, tiny pieces.
• Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.
• Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.
• Pinch up all of the sides around the filling.
• Repeat and place them all on a cookie sheet.
• Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).
• Let cool for a few minutes before serving!

ITALIAN PEPPERONI CHEESE PUFFS

Steps:

• Preheat oven to 450 degrees.
• Lightly grease 2 large baking sheets.
• Set aside.
• In a large saucepan, combine water and shortening.
• Bring to a boil.
• Add flour all at once stirring vigorously.
• Cook and stir until mixture forms a ball.
• Remove from heat.
• Cool for 10 minutes.
• Add eggs, one at a time beating well with a wooden spoon after each addition.
• Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
• Drop by rounded teaspoons of dough 2 inches apart onto prepared baking sheets.
• Position the two baking sheets on separate oven racks.
• Bake for 15-17 minutes or until firm and golden brown, switching oven racks halfway thru baking.
• Transfer to a wire rack.
• Repeat, as needed, for remaining dough.
• Serve warm.
• If desired, serve with pizza sauce.

PEPPERONI PIZZA PUFFS

Steps:

• Preheat oven to 375°F Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
• Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

PEPPERONI PIZZA PUFFS

Steps:

• Preheat the oven to 375.
• Grease 24-cup mini-muffin pan.
• In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
• Whisk in the milk and egg.
• Stack slices of pepperoni and cut into small pieces.
• Stir in mozzarella, Parmesan, and pepperoni.
• Let stand for 10 minutes.
• Stir the batter and divide among the mini-muffin cups.
• Bake until puffy and golden, about 20-25 minutes.
• Meanwhile, heat the pizza sauce until warmed through.
• Serve the sauce with the Pizza Puffs for dipping.